Growing up, I loved to compete with my siblings on just how much chili we could withstand. Everything from sambal belachan to chili padi, I’d gleefully chomp on just to prove I was the queen of spice. Those moments always ended with a certain high – when the numbing sensation reaches its peak and for an instant, I attained chili nirvana. With a forehead covered with beads of sweat, I would proudly declare myself the winner.

To this day, I still chase down that spicy sensation every chance I have. After several days of Asian stir fry vegetables and meat, I was craving for serious heat. Naturally, I turned to Thailand for my source. Thai food has such a dimensional flavour thanks to its multitude of spices. Their spice pastes are the cornerstone of many of my favourites, including Khao Soi noodles.

Using a red curry paste has a base, the dish is built on aromatics like shallots and ginger that elevates the gorgeous curry broth. This recipe I found is a quick shot at whipping up a delish meal in under an hour.

If you ask me, it’s perfect for busy days. The end result is a creamy bowl of robust goodness that is bound to warm your belly. Enjoy!